We consider four essential qualities when tastng and evalating our coffee - flavor, body, acidity, and aroma. |
| Flavor |
The inherent sensory impression of the coffee. The flavor intensity of coffee varies from country to country and is influenced by roast. A few terms to describe flavor are: Smokey, Mellow, Fruity, Intense, Mild, and Strong. |
| Body |
Refers to how the coffee feels when inside your mouth. It should not be confused with strength, which involves the coffee-to-water ration. Terms that describe body are: Creamy, Heavy, Light, Medium, Rich, Smooth, Syrupy, Thick, and Delicate. |
| Acidity |
The "sharp" or "lively" feeling experienced in the finish or aftertaste. Coffee with a dry, tart, lingering taste is higher in acidity than a coffee with a clean finish. Acidity does not refer to bitterness. Terms to describe are: Astringent, Bright, Crisp, Dry, and Snappy. |
| Aroma |
The combination of fragrances experienced before and during drinking. It can be light and floral, or heavy and earthy. Terms used to descibe aroma: Chocolately, Herbally, Flowery, Fruity, Nutty, Spicy, and Smokey |
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